Name: Eggplant Bruschetta with Tomato, Mint and Fetta recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8
Ingredients: 900 g eggplant fresh medium; 1/3 cup Australian extra virgin olive oil; 480 g truss tomato fresh; 2 spring onions fresh thinly sliced; 2 tbs fresh mint shredded; 100 g soft fetta; 2 tbs extra virgin olive oil *to serve; 2 tbs balsamic vinegar *to serve

by Woolworths Last updated on 07/09/2019

Eggplant bruschetta with tomato, mint and fetta, brought to you by Woolworths Christmas. - Woolworths

Ingredients

900 g eggplant fresh medium
1/3 cup Woolworths Select Australian extra virgin olive oil
480 g truss tomato fresh
2 spring onions fresh thinly sliced
2 tbs fresh mint shredded
100 g soft fetta
2 tbs Woolworths Select extra virgin olive oil *to serve
2 tbs Woolworths Select balsamic vinegar *to serve

Method

Step 1

Trim ends off eggplant. Slice crossways into 1.5-2 cm thick rounds, creating 16 slices. Brush both sides of the eggplant generously with olive oil. Season.
Step 2

Preheat char-grill plate or large frying pan on medium heat. Char-grill eggplant slices, in batches, for 4-5 minutes each side or until lightly charred and tender. Transfer to a baking tray in a single layer.
Step 3

Cut tomatoes into quarters and deseed. Dice the flesh. Place tomato into a bowl, add onions, three-quarters of mint then crumble over the Feta. Season.
Step 4

Arrange 8 slices of eggplant on platter, top each with a second round. Spoon the tomato mixture on top of warm eggplant. Top with remaining mint, drizzle with extra virgin olive oil and balsamic vinegar.

Recipe Notes

from Australia’s Best Recipes team

Select eggplant with smooth, firm, glossy, skin. They should feel heavy.

Don’t overload the char-grill plate with too many slices at once, if you do the eggplant is more likely to stew causing it to fall apart after cooking.

Use a dessert spoon to scrape the seeds from the tomato quarters.